Hi guys, here's a super quick recipe that doesn't make a ton! You can even half it if you want. I just made it, ate a cup and froze the remaining in 1/4c servings for later.

Quick Broccoli Cheese Protein Soup (Phase 2+)

Serving size: 1/4cup (for Phase 2)

Number of servings: 5 (total recipe = 2 1/4c)

Ingredients:

2 1/2 cups low sodium chicken broth (Central Market Reduced Sodium Chicken Broth-box)

7oz frozen broccoli florets (Sam's, Daily Chef)

1/4 tsp granulated garlic (Tone's)

1/2 tsp dehydrated onion flakes (Tone's)

1/4 tsp ground black pepper

1 tsp Better Than Bouillon Reduced Sodium Chicken

5 g whole psyllium husks (Now) or 3g Benefiber (either is optional)

48g unflavored protein powder (Isopure WPI)

56g On the Border Salsa con Queso

14g grated Parmesan (Frigo grated)

Instructions:

Throw broth, broccoli, gran garlic, onions, and black pepper into a small sauce pan. Bring to a boil, reduce to simmer. Simmer 5-10 minutes until broccoli florets are fork-tender. Remove from heat. Add remaining ingredients. Use a stick blender or your favorite blender. Blend to as smooth a texture as you can get. If it's too thick, add hot water to desired consistency. Makes between 5-6 servings (1/4c each). Serve immediately. Freezes well and reheats in microwave.

Nutritional Information Per 1/4 Cup: 66cals; 11g protein; 1g fat; 4g carbs; 1g fiber; 3g net carbs

Edited November 24, 20178 yr by FluffyChix

Looks yummy! Saved!!

Thanks!! I love soup, it is so satisfying since my WLS. Before I had to thicken it with tons of crackers!!

On 11/24/2017 at 1:30 PM, FluffyChix said:

Hi guys, here's a super quick recipe that doesn't make a ton! You can even half it if you want. I just made it, ate a cup and froze the remaining in 1/4c servings for later.

Quick Broccoli cheese Protein Soup (Phase 2+)

Serving size: 1/4cup (for Phase 2)

Number of servings: 5 (total recipe = 2 1/4c)

Ingredients:

2 1/2 cups low sodium chicken broth (Central Market Reduced Sodium Chicken Broth-box)

7oz frozen broccoli florets (Sam's, Daily Chef)

1/4 tsp granulated garlic (Tone's)

1/2 tsp dehydrated onion flakes (Tone's)

1/4 tsp ground black pepper

1 tsp Better Than Bouillon Reduced Sodium Chicken

5 g whole psyllium husks (Now) or 3g Benefiber (either is optional)

48g unflavored Protein Powder (Isopure WPI)

56g On the Border Salsa con Queso

14g grated Parmesan (Frigo grated)

Instructions:

Throw broth, broccoli, gran garlic, onions, and black pepper into a small sauce pan. Bring to a boil, reduce to simmer. Simmer 5-10 minutes until broccoli florets are fork-tender. Remove from heat. Add remaining ingredients. Use a stick blender or your favorite blender. Blend to as smooth a texture as you can get. If it's too thick, add hot Water to desired consistency. Makes between 5-6 servings (1/4c each). Serve immediately. Freezes well and reheats in microwave.

Nutritional Information Per 1/4 Cup: 66cals; 11g protein; 1g fat; 4g carbs; 1g fiber; 3g net carbs

Thought I would hit up the pureed stages section on bariatricpal. I am 15 months post sleeve, but having a lot of trouble eating. Liquids and pureed are the only things I can get down. Love broccoli cheese soup, actually haven't had it in years. Totally bummed that my stinkin' blender just bit the dust, however, I am very pleased that you shared this recipe! Love the idea of incorporating whole psyllium husk into this. I usually just drink my 2 T of it mixed in water.

Thank you for sharing!

Where do you get your unflavored protein?


Toodles,
Rue